Saturday, May 29, 2010

Damn the Calories.

I'm making this one for Memorial Day. This is another recipe I got from my mom; I think it is just Mud Pie in her book, but when I got older, and realized how much better this one is than any of the commercially produced ones I've tasted, I renamed this Adobe Mud Pie, because if you have ever seen adobe mud, you know that it is Thick, and Gooey, and Rich. (and fun to play in, but that's another story ;) Yum-o. (and here's a hint: The secret to this pie is the delicious crust; Do not cheat and buy one.)

Adobe Mud Pie

1/2 package pie crust mix
1 sq unsweetened chocolate finely grated.
1/4 cup light brown sugar
3/4 cup walnuts, finely chopped
1 t vanilla
1 T water
1 gallon coffee ice cream
5 sq baking chocolate
1/4 cup butter
1 sm can evaporated milk
3 cups powdered sugar
1/4 teaspoon vanilla

Mix together first 4 ingredients, mix vanilla and water and drizzle over. Softly blend, then press into foil lined pan. Bake at 375° until lightly browned. Remove from oven, cool, then freeze for 1 hour. Remove from pie plate, remove foil and return to pie plate. Fill with coffee ice cream. Freeze well. Meanwhile, melt baking chocolate and butter, then alternately blen in 1 small can evap milk and 3 c powdered sugar. Cool, then add vanilla. Cool to pouring consisitency. Serve with whipping cream and sliced, toasted almonds.

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